What you will learn at Northwest Culinary Institute

Food Preparation

The majority of each six-hour class day is spent in the kitchen cooking and preparing foods. In the Food Preparation portion of the course, students will study the concepts of cooking including:

How to cook using various methods such as dry heat, moist heat, convection, and others

Knife skills

Food waste reduction

Food safety such as prevention of cross contamination

Time management

Cooking meats

Other food preparation topics will include

A'la Carte / Line Cooking

Explore the basic brigade system. Learn how to work on a line through hands-on experience at various stations. Develop skills in speed, portion control, timing, teamwork and communication. Learn the techniques for perfect plate presentations.y.​

Baking

Learn the basic principles of baking, including yeast dough production, straight dough, rubbed dough, laminated dough, creaming methods and sponge. Explore the different mixing methods used in a commercial bakery.

Garde-Manger

Learn how to prepare basic house salads, entree salads, pates, galantines, hors d'ouvres, canapes, and terrines.Additionally, students will learn knife skills for a variety of vegetable and fruit preparations..​

Soups, Stocks, and Sauces

Develop the fundamental skills of preparing soups, stocks, and sauces. Students will also learn to create all of the mother (foundational) sauces and a variety of soups

Students at Northwest Culinary Institute receive training in a wide range of culinary arts.